Thursday, November 02, 2006

Crab & Corn Bisque

I don't normally eat a lot of cream-based soups, but this is one that I absolutely adore. I can't make it through a winter of cold weather without making this at least 3 or 4 times at home, and I usually get a few requests from family and friends to make a pot for them too.

It's a super-simple, yet super-tasty recipe, and from start to finish will take you about 30 minutes.

Crab Corn Bisque

Crab & Corn Bisque
1/2 c butter
1 c onion, chopped
2 cloves garlic, minced
1/4 c flour
2 c clam juice
2 c vegetable broth
1 (10 oz) package frozen white corn
1/2 tsp cajun seasoning
1/4 tsp thyme
1/2 tsp white pepper
1 c half and half
1 c soymilk
1 lb fresh crabmeat, flaked

In a large saucepan, melt butter over medium heat. Stir in onion and garlic, and saute until translucent. Whisk in flour and cook for 2 minutes, stirring constantly. Slowly whisk in clam juice and vegetable broth. Bring to a boil. Add corn and seasonings, and stir well. Reduce heat and simmer for 15 minutes. Slowly stir in half and half and soymilk, as well as crab meat. Heat thoroughly and serve.

5 comments:

Ryan said...

This is an amazing soup... I just made it for dinner and I am taking it to work for my employees! Hmmmm... the fresh crab is the best.

Mindy T. said...

Lovely looking bisque, my dear. I've been a bad blogger lately, but am so glad to be back roaming the blogosphere. I love your photos! Drop by and give me some photo tips sometime, please. Do you have a super-duper top-of-the-line camera? Or just twenty times more photo talent than me?

http://mindycooks.blogspot.com

Sangeeta said...

Mmmmm ...Love bisque. This looks delicious. Definitely on my "to make this weekend" list :)

Anonymous said...

Here at Cooking In Season we love to create food. We love to use the freshest ingredients we can find, from pumpkin puree, acorn squash, roasted pumpkin seeds and mushrooms in the fall to Michigan blueberries bursting with flavor in July and August, we create our recipes around what is in harvest right now.

Jasmine said...

What a lovely bisque. It looks so delicious.

j